Inhibition of lipid oxidation in fried chips and cookies by Majorana syriaca

International Journal of Food Science and Technology

Volumn 46, Issue 2, 2011, Pages 290-296

  Al Bandak, Ghada ^a   Oreopoulou, Vassiliki ^a  

^a NATIONAL TECHNICAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

Antioxidant effect; Cookies; Deep frying; Majorana syriaca; Potato chips

Indexed keywords

ANTIOXIDANT EFFECT; COOKIES; DEEP FRYING; MAJORANA; POTATO CHIPS;

ESTERS; OLEFINS; OXIDATION; PETROLEUM REFINING; VEGETABLE OILS;

HIGH ENERGY PHYSICS;

MAJORANA; SOLANUM TUBEROSUM; ZEA MAYS;

EID: 78651368314     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2010.02484.x     Document Type: Article

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